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Pepperoni Pizza Stuffing
Ingredients:
1 cup cubed crusty Italian bread
2 ½ cups pizza sauce, divided
- use ½ cup in milk
6 slices Provolone cheese
¼ cup pepperoni, small cubes
¼ cup dried salami, small cubes
¼ cup grated parmesan cheese
1 cup shredded five cheese Italian blend
1 egg, lightly beaten
1 tbsp pizza seasoning
Directions:
Preheat oven to 350°F. In a large mixing bowl, add all ingredients,
except Provolone cheese. Using a wooden spoon or fork, mix
together. Add ½ cup water into your Miracle Meatloaf Pan. Place
fat drainer into pan and add half the meatloaf recipe. Press into
pan to cover insert. Using the multi-layered part of the cover
press into meat, making a cavity. Using fingers, press cavity on
bottom to make about 1 inch deeper. Press meat an additional
inch up the sides to make a nice cavity to stuff. Line cavity with 4
slices of Provolone, two on bottom and two up sides. Add filling.
Sprinkle evenly with pizza seasoning. Tuck in provolone on sides
and top with 2 additional slices. Gently smooth down into cavity.
Place balance of meat on top and press together using the flat
side of the cover. You want to be sure meat is covering entire top
of filling to edges. Place in middle of oven on cookie sheet and
bake for 1 hour. Remove from oven. Let rest for 5 minutes before
pulling insert out of pan. Gently slide meatloaf onto cutting board
or platter. Cut with sharp, large knife into slices. Warm remaining
sauce and spoon over top.
Chef Tony Tip:
Make this filling unique to what you love! Keep
the bread cubes the same, but mix and match
those traditional pizza toppings. Stuff it up any
way you like!
Stuffing
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
6
Meatloaf:
Momma Jeana’s Beef Mix
Aunt Nancy’s Stuffing
Ingredients:
1 ½ cup mashed potatoes
1 egg beaten
4 slices mozzarella cheese
1 cup frozen spinach, cooked, squeezed dry
4 hard boiled eggs
3 whole roasted pepper halves
Directions:
Preheat oven to 350°F. In a large mixing bowl, stir together potatoes,
beaten egg and a pinch of salt and pepper. Add ½ cup water into
your Miracle Meatloaf Pan. Place fat drainer into pan and add half the
meatloaf recipe. Press into pan to cover insert. Using the multi-lay-
ered part of the cover press into meat, making a cavity. Using fingers,
press cavity on bottom to make about 1 inch deeper. Press meat an
additional inch up the sides to make a nice cavity to stuff. Line cavity
with 2 slices of mozzarella cheese. Spread in ½ the mashed pota-
toes, then ½ the spinach and place the four eggs atop in a row. Press
them down into potato mixture. Add remaining spinach, potatoes
and top with red peppers and remaining mozzarella cheese. Gently
smooth down into cavity. Place balance of meat on top and press
together using the flat side of the cover. You want to be sure meat
is covering entire top of filling to edges. Place in middle of oven on
cookie sheet and bake for 1 hour. Remove from oven. Let rest for 5
minutes before pulling insert out of pan. Gently slide meatloaf onto
cutting board or platter. Cut with sharp, large knife into slices.
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
6
Meatloaf:
Momma Jeana’s Beef Mix
Stuffing
Chef Tony Tip:
The hard boiled eggs look beautiful when cut! Make
sure you lay them end to end so everyone gets a piece
in their slice. Even prettier when you use the eggs that
have been brined in beet vinegar! It is best to use a
straight edge knife to cut for perfect egg slices.